But what if you bought a half-ton of rhubarb at the farmer’s market because it was just too pretty? (We’ve all been there.) Freezing is your golden ticket to summer-in-January desserts. Freezing rhubarb is absurdly easy.
First, wash and dry the stalks, then chop them into one-inch chunks. Do not bother blanching—rhubarb is tough enough to handle the cold. Spread the pieces on a baking sheet in a single layer and freeze them solid.
Once they’re hard like little ruby ice cubes, pour them into a freezer bag. Squeeze out all the air, seal it, and label it with the date. That bag of joy will be perfect for crisps, jams, or sauces for up to a year.
A vital secret: Frozen rhubarb turns to mush when thawed. But that’s actually perfect for baking, because it releases its juice and softens into a glorious compote. You don’t even need to defrost it first—just toss it frozen into your recipe!
How to Store Rhubarb - Canadian Food Focus
What About "Canned" Rhubarb?
You can technically can rhubarb, but it’s a bit of a project. Unless you’re a canning veteran with a pressure canner, stick to freezing. It’s faster, safer, and preserves that vibrant pink color.
Trust me, your future self will be so grateful when you pull out that bag in December. You’ll feel like a pantry superhero, and you are.
